Brussels sprout salad

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 500 ml vegetable stock
• 2 carrots
• 200 g celery
• 2 spring onions
• 150 g crème légère with herbs
• Sea salt and pepper
• 2 tbsp lemon juice
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 38 minutes

Trim the Brussels sprouts and cook in the vegetable broth for about 10 minutes until al dente. Drain, reserving the broth, and place in a bowl. Peel the carrots and celery and cut into thin sticks. Blanch both in the vegetable broth and add to the Brussels sprouts in the bowl. Trim and wash the spring onions, slice them into rings, and add them to the sprouts. Season the crème légère with salt, pepper, lemon juice, and nutmeg and pour over the vegetables. 191 kcal per serving